Grandma Margot's Spritzgebäck

Ingredients for 1 servings:

• 375 g butter or margarine
• 250 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 250 g flour
• 250 g cornstarch
• 125 g almonds, ground
• 75 g powdered sugar
• 3 tsp, heaped cocoa powder
• 50 g butter, melted
• ½ tbsp water, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

without egg, for about 60 cookies with much-loved cocoa glaze

Cream the butter or margarine until fluffy and gradually add the sugar, vanilla sugar, and salt. Stir in the sifted flour mixed with the cornstarch a tablespoon at a time. The dough will be very stiff before the flour is fully incorporated. Then knead in the rest of the flour and the ground almonds. Fill the dough into a piping bag or pastry bag and pipe S-shaped circles or wreaths onto a baking sheet. Bake in a preheated oven at 200°C (top/bottom heat) for 15-20 minutes. For the glaze, mix the sifted powdered sugar with the cocoa powder, the melted butter, and enough hot water until smooth and thick. Brush this mixture onto the ends of the cookies or half of the wreaths. Makes about 60 cookies.